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Creamy Broccoli, Spinach & Chickpea Soup Recipe

EASY SOUP RECIPE READY IN 30 MINUTES

I appreciate the convenience of frozen vegetables when time is tight. On busy days I still want meals that are healthy, filling, and satisfying, but I don’t always have time for elaborate prep.

This creamy broccoli, spinach, and chickpea soup uses frozen vegetables and comes together in about 30 minutes. It’s a favorite for quick lunches or simple dinners and serves four.

The soup is rich in flavor and texture, and it’s vegan, gluten-free, and dairy-free.

MEET THE INGREDIENTS

Exact quantities and step-by-step instructions are available in the recipe card below.

This soup relies on a few simple components:

  • Frozen broccoli florets
  • Frozen spinach
  • Cooked chickpeas
  • Cashew cream (for richness)

HOW TO MAKE BROCCOLI, SPINACH, AND CHICKPEA SOUP

A full ingredient list with precise measurements and instructions is in the recipe card below.
  • Warm 2 tablespoons of olive oil in a large pot over medium-low heat. Add a chopped onion and cook for about 5 minutes, until translucent. Stir in 3–4 minced garlic cloves and cook for another minute.
  • Add the frozen broccoli, frozen spinach, cooked chickpeas, one vegetable stock cube, and 1 liter of water to the pot.
  • Bring to a boil, then lower the heat and simmer 10–15 minutes, until the broccoli is tender. Taste and adjust seasoning with salt as needed.
  • Stir in the cashew cream (see the “How to make cashew cream” section) and simmer for a couple more minutes.
  • Puree the soup until smooth using an immersion blender, or carefully transfer to a blender and blend until creamy.
  • Return the soup to the pot and warm for 1–2 minutes while stirring. Serve hot.

SERVING SUGGESTION

Ladle into bowls and top with crispy pan-fried chickpeas and fresh thyme for texture and a finishing touch.

TIPS AND HOW-TOS

Chickpeas: I often cook dried chickpeas ahead of time (see How to cook chickpeas), but canned chickpeas work well if you prefer convenience.

HOW TO MAKE CASHEW CREAM

Note: Soak raw cashews in water for 1–2 hours, then drain and rinse.

Blend the soaked cashews with unsweetened plant-based milk and a little tapioca flour in a high-powered blender until completely smooth. The result is a silky, dairy-free cream that adds body and richness to the soup.

HOW TO COOK CHICKPEAS

Rinse dried chickpeas and place them in a large bowl with plenty of water — they will triple in size. Soak for at least 12 hours, preferably overnight.

Drain, then transfer the chickpeas to a pot and cover with fresh water. Bring to a boil, reduce to a simmer, and cook 1 1/2 to 2 hours, until tender. Keep the lid slightly ajar so some steam can escape, and check the water level periodically, adding hot water if needed.

Store cooked chickpeas in the refrigerator for 3–4 days. One cup of dried chickpeas yields roughly three cups cooked.

PAN-FRIED CHICKPEAS

For a crunchy topping, heat 1 tablespoon olive oil in a skillet over medium heat. Add cooked chickpeas and sauté, stirring frequently, until golden and crispy, about 5–8 minutes. Season with salt to taste.

BROCCOLI, SPINACH, AND CHICKPEA SOUP IS

  • Vegan
  • Gluten-free
  • Dairy-free
  • Nutrient-packed
  • Flavorful
  • Creamy
  • Quick and easy to prepare
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  • Chunky potato soup
  • Broccoli and Spinach Soup
  • White sweet potato and mushroom soup
  • Purple sweet potato, chickpea, and ginger soup

If you try this recipe, please share your thoughts in the comments section below. We’d love to see your remakes — tag us on Instagram if you post a photo.

Broccoli Spinach and Chickpea Soup

Broccoli Spinach and Chickpea Soup

Nensi Beram

A flavorful, creamy broccoli, spinach, and chickpea soup enriched with cashew cream. Simple, healthy, and suitable for vegan and gluten-free diets.
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Prep Time 10 minutes
Cook Time 30 minutes

Cuisine Gluten-free, Vegan

Servings 4

Ingredients

  

Soup

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3-4 cloves garlic minced
  • 450 g frozen broccoli florets
  • 450 g frozen spinach
  • 300 g cooked chickpeas
  • 1 liter water
  • 1 vegetable stock cube
  • salt to taste

Cashew cream

  • 60 g cashews previously soaked for a couple of hours
  • 100 ml unsweetened plant-based milk
  • 25 g tapioca flour

Extra (topping)

  • 200 g cooked chickpeas

Instructions

 

Cashew cream

  • Soak the cashews in water for at least one to two hours. After soaking, drain and rinse thoroughly.
  • Blend the soaked cashews with unsweetened plant-based milk and tapioca flour until smooth.

Soup

  • Heat olive oil in a large pot, sauté the chopped onion until translucent, then add minced garlic and cook briefly.
  • Add frozen broccoli and spinach, cooked chickpeas, the vegetable stock cube, and water.
  • Bring to a boil, then simmer until the broccoli is tender, about 10–15 minutes. Adjust salt to taste.
  • Stir in cashew cream and warm through for a couple of minutes.
  • Puree the soup with an immersion blender or in a stand blender until smooth.
  • Return to the stove and simmer 1–2 minutes, stirring, then serve.

Serving suggestion

  • Serve in bowls and top with crispy pan-fried chickpeas and thyme.

Pan-fried chickpeas

  • Heat 1 tablespoon olive oil in a pan over medium heat.
  • Add cooked chickpeas and sauté until golden and crispy, about 5–8 minutes. Season with salt.
Did you make this recipe?Please leave a comment and tell us how it turned out — your feedback is appreciated.

* Nutrition information is calculated automatically and should be used as an estimate.

Keyword broccoli soup, broccoli spinach soup recipe, healthy vegan soup